Description
Gordon Ramsay Ground Turkey Pasta: A comforting and quick recipe with garlic, cherry tomatoes, and basil. Perfect for a crowd-pleasing dinner.
Ingredients
Scale
- 1 lb (454g) lean ground turkey
- 12 oz (340g) pasta (penne, rigatoni, or fettuccine work well)
- 2 tablespoons olive oil, divided
- 1 medium onion, finely diced (about 1 cup)
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 cup (240ml) dry white wine (such as Sauvignon Blanc)
- 1 can (14.5 oz/411g) crushed tomatoes
- 1/2 cup (120ml) chicken stock
- 2 tablespoons tomato paste
- 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish
Instructions
- Step 1: Bring a large pot of water to a boil. Once boiling, add 1 tablespoon of salt (the water should taste like seawater). Cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta but do not rinse it.
- Step 2: While the pasta cooks, heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the ground turkey, breaking it into small pieces. Season generously with salt and pepper. Allow the meat to brown properly without stirring too frequently – this develops crucial flavor. Cook until the turkey is well-browned and cooked through, about 8-10 minutes.
- Step 3: Push the turkey to one side of the pan and add the remaining tablespoon of olive oil to the empty space. Add the diced onions and sauté until translucent, about 3-4 minutes. Add the garlic, rosemary, thyme, and red pepper flakes. Cook for 60 seconds until fragrant, being careful not to burn the garlic.
- Step 4: Pour in the white wine to deglaze the pan, scraping up all the flavorful browned bits from the bottom. Allow the wine to simmer and reduce by half, about 2-3 minutes.
- Step 5: Stir in the crushed tomatoes, chicken stock, and tomato paste. Bring to a simmer, then reduce heat to medium-low and allow the sauce to gently bubble for about 10 minutes, stirring occasionally. The sauce should thicken slightly and develop a rich flavor.
- Step 6: Add the cooked pasta directly to the sauce, along with 1/4 cup of the reserved pasta water. Toss everything together, allowing the pasta to absorb the sauce. If the mixture seems dry, add more pasta water a little at a time.
- Step 7: Remove from heat and stir in the grated Parmesan cheese and butter. This creates a silky finish to the sauce, a signature element of the Gordon Ramsay Ground Turkey Pasta Recipe. Taste and adjust seasoning with salt and pepper as needed.
- Step 8: Serve immediately in warm bowls, garnished with fresh basil leaves and additional Parmesan cheese if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 475
- Sugar: 8g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg